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Buffalo Chicken Wings (+Video)

These Buffalo Chicken Wings are soaked in buttermilk, then breaded and deep fried. Finally they are topped with a delicious buttery hot sauce!

A DELICIOUS, FLAVORFUL CHICKEN WING RECIPE

If there is one thing you can guarantee everyone will love – it’s Buffalo Chicken Wings. This recipe is absolutely one of our family favorites. I don’t know anyone who doesn’t love eating these when I make them. They are always a hit!

The Best Buffalo Chicken Wings shown on a white plate with one being removed by a person's hand to the side.

TIPS FOR MAKING DEEP FRIED CHICKEN WINGS:

  • Many folks may like their wings much hotter (or milder). Please adjust seasonings as you see fit since it’s a matter of taste. Sometimes we like a hotter wing so I’ll add more hot sauce as well as a little bit of cayenne pepper and garlic powder.
  • Also, if you’re making more wings, this recipe is easily doubled or tripled.
  • If you have the time, try soaking the wings in the buttermilk overnight. It can really add so much flavor to the wings.
  • To bake: See my Oven Baked Wings recipe HERE.
  • To air fry: Season wings all over with salt and pepper, and spray the air fryer basket with nonstick cooking spray. Set air fryer to 380°F and cook wings 12 minutes. Remove air fryer tray, flip wings, and cook 12 minutes more. Increase heat to 400F degrees and cook 5 minutes more. Meanwhile, in a large bowl, whisk to combine 1/4 cup hot sauce, 1/2 cup melted butter and 1/2 tsp garlic powder. Add cooked wings and toss gently to coat.
The Best Buffalo Chicken Wings recipe from The Country Cook, shown stacked on a white plate.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • chicken drummettes and/or flats
  • buttermilk
  • self-rising flour
  • paprika
  • cayenne pepper
  • salt
  • garlic powder
  • onion powder
  • butter
  • hot sauce (I like Frank’s Hot Sauce)
Buffalo Chicken Wings ingredients: chicken drummettes and flats, buttermilk, self-rising flour, paprika, cayenne pepper, salt, garlic powder, onion powder, peanut oil, real butter, hot sauce.

HOW TO MAKE THE BEST BUFFALO CHICKEN WINGS:

You’ll need two bowls to get this started. In one bowl, pour in the buttermilk. In another bowl, mix together the flour, paprika, cayenne pepper, salt, garlic and onion powders.

flour, paprika, cayenne pepper, salt, garlic and onion powders.

Dip each wing in the buttermilk.

coating a chicken wing in a bowl of buttermilk.

Then coat each wing into the flour mixture.  

chicken wing being coated in a flour mixture in a bowl.

Set aside on a large plate. Once you’ve dipped all the wings, allow them to hang out on the plate for about half an hour until the coating gets pasty looking.

flour coated chicken wings on a large round plate.

In a Dutch oven or cast iron skillet (or a fryer if you have one), heat oil to 375F degrees (using a thermometer to get an accurate temperature). Begin to fry the wings in batches (about 4-5 at a time). Fry them for about 8-10 minutes. They should begin to take on a nice golden brown color when they start to get done. If you are frying in a cast-iron skillet, I recommend moving the wings and flipping them around as you go so they don’t stick to the bottom or get too dark in one spot and make sure your skillet is only about 1/2 full of oil before you begin frying.

fried chicken wing in a spatula held over a dutch oven with oil.

When wings are finished, place them on a paper towel-lined plate to drain off the extra oil.

fried chicken wings shown on a paper towel lined plate.

Meanwhile, in a microwave-safe bowl, melt 1/2 cup of butter in the microwave. When melted, stir in hot sauce and pepper.

butter, hot sauce and black pepper in a small clear glass bowl.

When all your wings are finished, start coating them in the hot sauce mixture. Put about 4-5 wings at a time in the bowl and just roll them around in the mixture until fully coated. Keep going until all wings are coated.

fried chicken wings shown in a bowl with hot sauce and melted butter.

Serve wings with Ranch Dressing or blue cheese dressing and celery sticks!

dipping one buffalo chicken wing into a bowl of ranch dressing.

CRAVING MORE RECIPES?


The Best Buffalo Chicken Wings recipe

The Best Buffalo Chicken Wings (+Video)

The Best Buffalo Chicken Wings are soaked in buttermilk, then breaded and fried. Finally they are topped with a delicious buttery hot sauce!
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

  • 1 ½ pounds chicken wingettes, thawed
  • 1 cup buttermilk
  • 1 ½ cups self-rising flour
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • oil for frying (preferably peanut oil)
  • ½ cup salted butter (1 stick)
  • ¼ cup hot sauce, I like Frank’s brand hot sauce
  • ¼ teaspoon freshly ground black pepper

Instructions

  • In one bowl, pour in the buttermilk.
  • In another bowl, mix together flour, paprika, cayenne pepper, salt, garlic and onion powders.
  • Dip each wing in the buttermilk, then coat in the flour mixture.
  • Place on a large plate.
  • Once you’ve dipped all the wings, allow them to hang out on the plate for about half an hour until the coating gets pasty looking.
  • In a Dutch oven or cast iron skillet (or a fryer if you have one), heat oil to 375F degrees (using a thermometer to get an accurate temperature).
  • Begin to fry the wings in batches (about 4-5 at a time). Fry them for about 8-10 minutes.
  • They should begin to take on a nice golden brown color when they start to get done.
  • If you are frying in a cast-iron skillet, I recommend moving the wings and flipping them around as you go so they don’t stick to the bottom or get too dark in one spot and make sure your skillet is only about 1/2 full of oil before you begin frying.
  • When wings are finished, place them on a paper towel-lined plate to drain off the extra oil.
  • Meanwhile, in a microwave-safe bowl, melt 1/2 cup of butter in the microwave. When melted, stir in hot sauce and fresh black pepper.
  • When all the wings are finished, start coating them in the hot sauce mixture.
  • Put about 4-5 wings at a time in the bowl and just roll them around in the mixture until fully coated. Keep going until all wings are coated.
  • Serve wings with RANCH DRESSING or blue cheese dressing and celery sticks!

Video

Notes

  • Many folks may like their wings much hotter (or milder). Please adjust seasonings as you see fit since it’s a matter of taste. Sometimes we like a hotter wing so I’ll add more hot sauce as well as a little bit of cayenne pepper and garlic powder.
  • Also, if you’re making more wings, this recipe is easily doubled or tripled.
  • If you have the time, try soaking the wings in the buttermilk overnight. It can really add so much flavor to the wings.
  • To bake: Preheat oven to 425F degrees. Dry thawed chicken wings with paper towels so they are dry. Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a large zip top bag (using amounts listed in recipe) Shake to mix ingredients and add wings. Line a large baking sheet with nonstick aluminum foil and pour 4 tbsp of melted butter on top of the foil. Add wings to pan and turn to coat in the butter. Bake for about 30 minutes then turn wings over and bake for 15 more minutes or until crispy and done. Toss wings in hot sauce and butter mixture, then serve.
  • To air fry: Season wings all over with salt and pepper, and spray the air fryer basket with nonstick cooking spray. Set air fryer to 380°F and cook wings 12 minutes. Remove air fryer tray, flip wings, and cook 12 minutes more. Increase heat to 400F degrees and cook 5 minutes more. Meanwhile, in a large bowl, whisk to combine 1/4 cup hot sauce, 1/2 cup melted butter and 1/2 tsp garlic powder. Add cooked wings and toss gently to coat.
Course: Appetizer
Cuisine: American

Nutrition

Calories: 413kcal | Carbohydrates: 25g | Protein: 17g | Fat: 27g | Sodium: 742mg | Fiber: 1g | Sugar: 2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally Published: January 2011
Updated & Republished January 2021

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28 Comments

  1. 5 stars
    These wings look so finger, licking-good! I can’t wait to try this recipe out at one of my tail gate parties! I love football season.

  2. Hmmmm…I just love spicy chicken wings, and this recipe of yours is so wonderful and really worth a try! Thanks for sharing!
    You have a lot of other great recipes too…so I'm your newest follower! 🙂